Rice noodles, bok choy, and roasted chicken with our chef’s Szechuan Chili Crisp Sauce

When spicy meets crispy, expect culinary fireworks. Chili oil can also be a crispy treat? It’s a culinary triumph in Szechuan cuisine known as “chili crisp”. By infusing our expeller pressed oil with crunchy fried onions, dried chilies and sesame seeds we achieve a vibrant spicy sauce that adds crunchy to every dish. Ours features a bed of bok choy and roasted chicken over rice noodles. It’s a delicious explosion of flavor, only found on the Journey to Better.